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Description
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| Contents
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Description
The egg is a fragile commodity and the industry suffers enormous economic losses from breakages. The need to define and improve eggshell quality and quality control methods has never been greater. Using electron micrographs, colour photos and succinct practical text, the author describes the anatomy and physiology of egg and eggshell formation, covering age, environment, nutrition and disease. Eggshell strength is discussed with reference to breakage and infection problems. The commercial importance of eggshell appearance, colour and texture is also covered as are techniques for assessing egg and eggshell quality.
Features
- Thorough background to egg and eggshell formulation
- Internationally renowned author, advisor to the Poultry Industry in Europe and North America
- Unique electron micrographs show changes in shell structure and surface defects
- Emphasises stringent and accurate control measures to ensure safety and avoid loss
- Deals with key issues of breakage, defect, infection and control
Contents
The ovary and oviduct
The egg contents
The pattern of mineralisation
Structural variations in the mammillary layer
Surface defects
Physiochemical changes in oviducal architecture
Translucency
Eggshell colour
A re-interpretation of eggshell strength
Further reading
Glossary
Reviews
"There is no doubt that this book presents the eggshell in a whole new light and really is an excellent publication taking the reader through all stages of egg formation and the potential problems occurring at each stage....well worth the money for the 118 pictures and diagrams alone."
The Veterinary Record
Author Information
Sally E Solomon is Professor of Poultry Sciences, Poultry Research Group, Department of Veterinary Anatomy, University of Glasgow, UK.
Related Categories
Landlinks : Livestock - Poultry
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